I swear you can dress up Rice Krispie Treats for just about any holiday and since myself and my kiddos are BIG M&M Fans you bet we will be making up some of these!! From http://apumpkinandaprincess.blogspot.com/
Tuesday, November 30, 2010
Im Back!!
Well we are all moved and I would say just about settled, the Garage needs some "major" TLC but it will get there with a little time!!
While surfing tonight I stumbled across this recipe and thought it was worth sharing. Plus I have a confession I cheated and baked box brownies today for my family....you could say I am not that settled yet to be baking from scratch or even semi scratch!!
SMOTHERED CHICKEN
4 boneless, skinless chicken breasts
6-8 slices of bacon, cooked & chopped
4 slices cheddar cheese
BBQ sauce {I used Rudy’s}
Montreal steak seasoning
Green onion
Honey mustard sauce {1 cup mayo, 1/2 cup dijon mustard, 1/4 cup honey}
Sprinkle chicken with montreal seasoning on both sides. We really LOVE spicy food, so we used the spicy montreal, but you can get it regular too :)
Transfer chicken to large skillet and cook on medium high heat for about 6-8 minutes on each side.
Meanwhile, cook bacon & chop. I totally cheated. Since I can’t cook bacon to save my life…and I really didn’t feel like trying…I bought the fully cooked kind and just microwaved it until it was crisp :) A little puny, but still dang good.
After cooking chicken on both sides, keep in skillet and spread a tablespoon of BBQ sauce on each breast & layer with bacon…
Now top with cheddar cheese.
Cover the skillet with a lid and cook on medium high head for an additional 10-15 minutes. When it’s ready, remove and top with green onions and serve with the YUMMY honey mustard sauce!
SO good!! And I’m not a big fan of eating chicken this way, so that says a lot! :)
While surfing tonight I stumbled across this recipe and thought it was worth sharing. Plus I have a confession I cheated and baked box brownies today for my family....you could say I am not that settled yet to be baking from scratch or even semi scratch!!
SMOTHERED CHICKEN
4 boneless, skinless chicken breasts
6-8 slices of bacon, cooked & chopped
4 slices cheddar cheese
BBQ sauce {I used Rudy’s}
Montreal steak seasoning
Green onion
Honey mustard sauce {1 cup mayo, 1/2 cup dijon mustard, 1/4 cup honey}
Sprinkle chicken with montreal seasoning on both sides. We really LOVE spicy food, so we used the spicy montreal, but you can get it regular too :)
Transfer chicken to large skillet and cook on medium high heat for about 6-8 minutes on each side.
Meanwhile, cook bacon & chop. I totally cheated. Since I can’t cook bacon to save my life…and I really didn’t feel like trying…I bought the fully cooked kind and just microwaved it until it was crisp :) A little puny, but still dang good.
After cooking chicken on both sides, keep in skillet and spread a tablespoon of BBQ sauce on each breast & layer with bacon…
Now top with cheddar cheese.
Cover the skillet with a lid and cook on medium high head for an additional 10-15 minutes. When it’s ready, remove and top with green onions and serve with the YUMMY honey mustard sauce!
SO good!! And I’m not a big fan of eating chicken this way, so that says a lot! :)
Sunday, November 21, 2010
Week of 11/22
Sorry I missed last week, I have been SUPER busy preparing for our up coming move!!
I LOVE thanksgiving, such a great day with Family and Yummy food..and best part the left overs usually last for at least a day or two!!
So this weeks menu is short and sweet!!
*MONDAY~
1 loaf French bread cut diagonally in 2 inch slices
1 1/2 cup fat free cream
1 cup milk
6 eggs
3 tsp. vanilla
1/2 tsp. cinnamon
3/4 cup butter
1 1/3 cup brown sugar
3 tbsp. light corn syrup
Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom.
In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
The next morning, preheat oven to 350 degrees F.
In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.Bake in preheated oven, uncovered, for 40-50 minutes.Half way through flip bread slices to evenly absorb the moisture.The bread will look gooey and moist. It definitely has the texture of bread pudding.
*TUESDAY~Italian Baked Bow Ties
8 oz uncooked bow tie pasta
28 oz can/jar spaghetti sauce
1/2 C. water
1 envelope Italian dressing mix
2 C. shredded mozzarella
Pour a little sauce in the bottom of the baking dish.
Mix Italian dressing seasoning right in the can of sauce. Why dirty another dish if you don't have to? :)
Mix noodles, sauce, water and cheese in baking dish.
Sprinkle with cheese.
Cover with foil (spray the foil with non stick spray so the cheese does not stick).
This needs to sit in the refrigerator at least 8 hours. Bake within 48 hours for best quality.
Bake 400 degree oven for 25-35 minutes or until hot and bubbly.
Serve with bread and green salad.
I LOVE thanksgiving, such a great day with Family and Yummy food..and best part the left overs usually last for at least a day or two!!
So this weeks menu is short and sweet!!
*MONDAY~
1 loaf French bread cut diagonally in 2 inch slices
1 1/2 cup fat free cream
1 cup milk
6 eggs
3 tsp. vanilla
1/2 tsp. cinnamon
3/4 cup butter
1 1/3 cup brown sugar
3 tbsp. light corn syrup
Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom.
In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight.
The next morning, preheat oven to 350 degrees F.
In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.Bake in preheated oven, uncovered, for 40-50 minutes.Half way through flip bread slices to evenly absorb the moisture.The bread will look gooey and moist. It definitely has the texture of bread pudding.
*TUESDAY~Italian Baked Bow Ties
8 oz uncooked bow tie pasta
28 oz can/jar spaghetti sauce
1/2 C. water
1 envelope Italian dressing mix
2 C. shredded mozzarella
Pour a little sauce in the bottom of the baking dish.
Mix Italian dressing seasoning right in the can of sauce. Why dirty another dish if you don't have to? :)
Mix noodles, sauce, water and cheese in baking dish.
Sprinkle with cheese.
Cover with foil (spray the foil with non stick spray so the cheese does not stick).
This needs to sit in the refrigerator at least 8 hours. Bake within 48 hours for best quality.
Bake 400 degree oven for 25-35 minutes or until hot and bubbly.
Serve with bread and green salad.
*WEDNESDAY~ Baked Potato Soup
This hearty soup will warm you up on a cold day!
1/2 C. frozen chopped onion
32 oz. chicken broth
1 C. water
30 oz bag frozen cubed hash browns
Mix first 4 ingredients in a large zipper bag. Zip to seal.
Mix 1 C. milk with 3 T flour in a small container with lid.Store in refrigerator until ready to cook.
To cook. Place bag ingredients in slow cooker and cook on low for 6-8 hours. Turn slow cooker to High, add milk/flour and mix well. Cover and cook additional 30 minutes or until soup thickens.Serve with shredded cheese, real bacon bits and green onions.
Saturday, November 6, 2010
Dinners for the week of Nov 8th
DON'T FORGET TO SET YOUR CLOCKS BACK ONE HOUR SUNDAY NOVEMBER 7th!!
MONDAY~Chicken-Penne Florentine Bake(Kraft Food)~Found at http://adventuresofthemichelenafamily.blogspot.com/ Be sure to check it out when you have time..she features a Tasty Tuesday with lots of great recipe's!!
Prep Time: 25 minTotal Time: 43 minMakes: 6 servings, 1 cup each
What You Need:-
1 lb. boneless skinless chicken breasts, cut into bite-size pieces-
2 Tbsp. flour-2 cups multi-grain penne pasta, uncooked
-2 Tbsp. KRAFT Sun-Dried Tomato Dressing
-1 cup fat-free reduced-sodium chicken broth
-2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
-1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
-1 cup KRAFT Shredded Mozzarella Cheese
-2 Tbsp. KRAFT Grated Parmesan CheeseMake It:
-HEAT oven to 375ºF.
-TOSS chicken with flour. Cook pasta as directed on package.
-MEANWHILE, heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or just until chicken is browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach.
-DRAIN pasta. Add to spinach mixture; mix lightly. Spoon half into 2-qt. casserole; top with 1/2 cup mozzarella. Repeat layers. Sprinkle with Parmesan.
-BAKE 16 to 18 min. or until casserole is heated through and mozzarella is melted.
TUESDAY~Creamy Enchiladas!
In a frying pan saute (fry) 1/4 cup of butter, 1/2-1 onion and 1 can green chilies ( I do not like these and leave them out..I also do not like Onion so I also leave those out..I know I am boring). Mix in an 8oz pkg.of cream cheese, 1 cup of Mexican style cheese and 1/4 c. of salsa. Once cheese is melted add Shredded or cubed Chicken ( I usually cube up about 4 breats and cook them on the stove top and then throw them in once done-no longer pink)
Place about 3 Tb. of the chicken filling in a flour tortilla, Then roll it up like an enchilada and place in a 9x13 pan.
Mix together 1 can of your favorite Enchilada Sauce (mild if you don't like it too spicy) and 1/2 cup of heavy whipping cream. Then pour the sauce over the enchiladas. Cover with 1 cup of Mexican style cheese and bake at 350 for 20 min covered. Then bake 10 more minutes uncovered. Take it out when it's nice and bubbly! Keep in mind you can also use Ground Beef instead of Chicken.
WEDNESDAY~
The Perfect Pot Roast!
from The Pioneer Women
1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
1 whole Onion
6 whole carrots
Kosher Salt
Pepper To Taste
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste
(I left out the thyme and rosemary once and it still tasted great!!)
Preparation Instructions
First generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
These 2 Recipe's were takes from the following Blog:http://iheartnaptime.blogspot.com/ This is my FAVORITE BLOG!! Check it out when you get the chance she currently has guest bloggers sharing their Christmas Craft Ideas!!
*THURSDAY~WHITE BEAN TURKEY CHILI
Ingredients
1 tablespoon vegetable oil
2 medium onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin1
1/2 pounds lean ground turkey
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
3 cups beef stock or canned beef broth
1 8-ounce can tomato sauce
3 15-ounce cans small white beans, rinsed, drained
Directions
Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes.
Add oregano and cumin; stir 1 minute. Increase heat to medium-high.
Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon.
Add tomatoes with their juices, breaking up with back of spoon. Mix in stock, beans, and tomato sauce. Bring to boil.
Reduce heat; simmer 45 minutes, stirring occasionally.
Snagged from http://blog.kuzakscloset.com/, check out the blog when you get the chance..Lots of yummy sweets and some organizing tips..always a PLUS!!
*FRIDAY~Pasta e Fagioli..I hope it tastes as good as Olive Garden's~
2 t. olive oil
1# ground beef
1 large chopped onion
2 c. each of diced celery and shredded carrots
3 cans Swanson’s beef broth
2 t. dried oregano
1 t. pepper
1 ½ to 3 T. fresh parsley
2-24 oz. jars chunky Ragu sauce with tomatoes, garlic and onion
1 can each - red kidney beans and great northern white beans, both drained and rinsed
2 c. cooked pasta tubes, small
Heat oil Add beef and sauté until brown. Drain.
Stir in onion, celery, carrots, and simmer 10 minutes
Add broth, Ragu, oregano, pepper, parsley and simmer 10 minutes
Add beans and additional water if too thick. Simmer 10 minutes
When ready to serve, add a small amount of pasta to bowl and pour soup over it. May sprinkle cheese if desired.
SWEET TREATS~
Oreo & Fudge Ice Cream Cake
Prep Time: 10 min
Total Time: 4 hr 10 min
Makes: 12 servings
What You Need:
-1/2 cup Hot fudge ice cream topping, warmed
-1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
-1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding-8 OREO Cookies, chopped (about 1 cup)
-12 vanilla ice cream sandwiches
Make It:-POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.-ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
-FREEZE 4 hours or until firm.
Kraft Kitchens Tips:Note:The consistency of fudge topping can vary depending on what brand you purchase. If the fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.Special Extra:Prepare using Neapolitan ice cream sandwiches.
Pumpkin Spice Cake
Prep Time: 30 min
Total Time: 1 hr 50 min
Makes: 24 servings
What You Need:-1 pkg. (2-layer size) yellow cake mix
-1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
-1 cup mashed cooked fresh pumpkin
-1/2 cup Oil
-1/2 cup Water-3 Eggs
-1 Tbsp. Pumpkin pie spice
-PHILADELPHIA Cream Cheese Frosting
-1/2 cup chopped toasted PLANTERS Pecans
Make It:-HEAT oven to 350°F.-BEAT first 7 ingredients with mixer until well blended. Pour into 13x9-inch pan sprayed with cooking spray.
BAKE 32 to 35 min. or until toothpick inserted in center comes out clean. Cool completely.-SPREAD with PHILADELPHIA Cream Cheese Frosting; sprinkle with nuts. Keep refrigerated.
MONDAY~Chicken-Penne Florentine Bake(Kraft Food)~Found at http://adventuresofthemichelenafamily.blogspot.com/ Be sure to check it out when you have time..she features a Tasty Tuesday with lots of great recipe's!!
Prep Time: 25 minTotal Time: 43 minMakes: 6 servings, 1 cup each
What You Need:-
1 lb. boneless skinless chicken breasts, cut into bite-size pieces-
2 Tbsp. flour-2 cups multi-grain penne pasta, uncooked
-2 Tbsp. KRAFT Sun-Dried Tomato Dressing
-1 cup fat-free reduced-sodium chicken broth
-2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
-1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
-1 cup KRAFT Shredded Mozzarella Cheese
-2 Tbsp. KRAFT Grated Parmesan CheeseMake It:
-HEAT oven to 375ºF.
-TOSS chicken with flour. Cook pasta as directed on package.
-MEANWHILE, heat dressing in large skillet on medium heat. Add chicken; cook and stir 3 min. or just until chicken is browned. Add broth and Neufchatel; cook 3 min. or until Neufchatel is melted, stirring frequently. Stir in spinach.
-DRAIN pasta. Add to spinach mixture; mix lightly. Spoon half into 2-qt. casserole; top with 1/2 cup mozzarella. Repeat layers. Sprinkle with Parmesan.
-BAKE 16 to 18 min. or until casserole is heated through and mozzarella is melted.
TUESDAY~Creamy Enchiladas!
In a frying pan saute (fry) 1/4 cup of butter, 1/2-1 onion and 1 can green chilies ( I do not like these and leave them out..I also do not like Onion so I also leave those out..I know I am boring). Mix in an 8oz pkg.of cream cheese, 1 cup of Mexican style cheese and 1/4 c. of salsa. Once cheese is melted add Shredded or cubed Chicken ( I usually cube up about 4 breats and cook them on the stove top and then throw them in once done-no longer pink)
Place about 3 Tb. of the chicken filling in a flour tortilla, Then roll it up like an enchilada and place in a 9x13 pan.
Mix together 1 can of your favorite Enchilada Sauce (mild if you don't like it too spicy) and 1/2 cup of heavy whipping cream. Then pour the sauce over the enchiladas. Cover with 1 cup of Mexican style cheese and bake at 350 for 20 min covered. Then bake 10 more minutes uncovered. Take it out when it's nice and bubbly! Keep in mind you can also use Ground Beef instead of Chicken.
WEDNESDAY~
The Perfect Pot Roast!
from The Pioneer Women
1 whole (4 To 5 Pounds) Chuck Roast
2 Tablespoons Olive Oil
1 whole Onion
6 whole carrots
Kosher Salt
Pepper To Taste
2 cups To 3 Cups Beef Stock
3 sprigs Fresh Thyme, or more to taste
3 sprigs Fresh Rosemary, or more to taste
(I left out the thyme and rosemary once and it still tasted great!!)
Preparation Instructions
First generously salt and pepper your chuck roast.
Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).
Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don’t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.
Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.
If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.
When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.
Put the lid on, then roast in a 275F oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.
These 2 Recipe's were takes from the following Blog:http://iheartnaptime.blogspot.com/ This is my FAVORITE BLOG!! Check it out when you get the chance she currently has guest bloggers sharing their Christmas Craft Ideas!!
*THURSDAY~WHITE BEAN TURKEY CHILI
Ingredients
1 tablespoon vegetable oil
2 medium onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 1/2 teaspoons dried oregano
1 1/2 teaspoons ground cumin1
1/2 pounds lean ground turkey
1/4 cup chili powder
2 bay leaves
1 tablespoon unsweetened cocoa powder
1 1/2 teaspoons salt
1/4 teaspoon ground cinnamon
1 28-ounce can whole tomatoes
3 cups beef stock or canned beef broth
1 8-ounce can tomato sauce
3 15-ounce cans small white beans, rinsed, drained
Directions
Heat oil in heavy large pot over medium heat. Add onions; sauté until light brown and tender, about 10 minutes.
Add oregano and cumin; stir 1 minute. Increase heat to medium-high.
Add turkey; stir until no longer pink, breaking up with back of spoon. Stir in chili powder, bay leaves, cocoa powder, salt and cinnamon.
Add tomatoes with their juices, breaking up with back of spoon. Mix in stock, beans, and tomato sauce. Bring to boil.
Reduce heat; simmer 45 minutes, stirring occasionally.
Snagged from http://blog.kuzakscloset.com/, check out the blog when you get the chance..Lots of yummy sweets and some organizing tips..always a PLUS!!
*FRIDAY~Pasta e Fagioli..I hope it tastes as good as Olive Garden's~
2 t. olive oil
1# ground beef
1 large chopped onion
2 c. each of diced celery and shredded carrots
3 cans Swanson’s beef broth
2 t. dried oregano
1 t. pepper
1 ½ to 3 T. fresh parsley
2-24 oz. jars chunky Ragu sauce with tomatoes, garlic and onion
1 can each - red kidney beans and great northern white beans, both drained and rinsed
2 c. cooked pasta tubes, small
Heat oil Add beef and sauté until brown. Drain.
Stir in onion, celery, carrots, and simmer 10 minutes
Add broth, Ragu, oregano, pepper, parsley and simmer 10 minutes
Add beans and additional water if too thick. Simmer 10 minutes
When ready to serve, add a small amount of pasta to bowl and pour soup over it. May sprinkle cheese if desired.
SWEET TREATS~
Oreo & Fudge Ice Cream Cake
Prep Time: 10 min
Total Time: 4 hr 10 min
Makes: 12 servings
What You Need:
-1/2 cup Hot fudge ice cream topping, warmed
-1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
-1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding-8 OREO Cookies, chopped (about 1 cup)
-12 vanilla ice cream sandwiches
Make It:-POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.-ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long piece of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.
-FREEZE 4 hours or until firm.
Kraft Kitchens Tips:Note:The consistency of fudge topping can vary depending on what brand you purchase. If the fudge topping mixture is too thick to spread easily, stir in 1/4 cup milk.Special Extra:Prepare using Neapolitan ice cream sandwiches.
Pumpkin Spice Cake
Prep Time: 30 min
Total Time: 1 hr 50 min
Makes: 24 servings
What You Need:-1 pkg. (2-layer size) yellow cake mix
-1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
-1 cup mashed cooked fresh pumpkin
-1/2 cup Oil
-1/2 cup Water-3 Eggs
-1 Tbsp. Pumpkin pie spice
-PHILADELPHIA Cream Cheese Frosting
-1/2 cup chopped toasted PLANTERS Pecans
Make It:-HEAT oven to 350°F.-BEAT first 7 ingredients with mixer until well blended. Pour into 13x9-inch pan sprayed with cooking spray.
BAKE 32 to 35 min. or until toothpick inserted in center comes out clean. Cool completely.-SPREAD with PHILADELPHIA Cream Cheese Frosting; sprinkle with nuts. Keep refrigerated.
Tuesday, November 2, 2010
What have you tried?
My family is a little off of the menu I posted. With Halloween and all we had a couple cheat nights (out for dinner).
Last night we had the Baked Ziti and it was really good and it made enough where we can have left-overs..which is a plus!!
Have any others tried out any of the fabulous dishes?
Last night we had the Baked Ziti and it was really good and it made enough where we can have left-overs..which is a plus!!
Have any others tried out any of the fabulous dishes?
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